Hey All! Well I have been lurking for awhile soaking in all the outstanding info you guys have to offer and decided this weekend it was finally time to make a contribution. I am having family and friends over tomorrow for a big cookout and figured I would throw up progress pics as I go, not to mention maybe needing some help along the way! So the menu is as follows: 15.84 lb Brisket ( My first time smoking a brisket so I may have questions on this one! ) 2 racks of ribs 2 beer can chickens Dutch's Wicked Beans ( These are so awesome!) Rivets Finishing sauce for the brisket ( made it today and it rocks!) ABT's Smoked Deviled eggs Hashbrown casserole Will also throw on a breakfast Fatty this tomorrow morning for me (also a first) Whew I am tired all ready! So the brisket is going on tonight and I will be doing an overnight smoke on this. I trimmed about 5.5lbs of fat off. I am thinking of putting it on around 9:00 or 10:00 PM. I am planning dinner tomorrow for around 4:00 or 5:00 and would like to be able to cooler the brisket for an hour or 2 before slicing. I plan on taking the flat to 190-195 and then cubing up the point and putting it back on the smoker for burnt ends. Will be smoking at 225-250. So, do you think that by starting at 9:00 or 10:00 that it is early enough or should I start earlier. I know we cook for temp and understand the brisket will more than likely plateau but I would rather it be done early than waiting on it. Your input is greatly appreciated! Attached are some pics of what have done so far. Don't think ny trim job was the best but for the first time what can you do. Will post more as the night progresses. Thanks guys!